Pork Tenderloin with Figs and Onions

Figs! When they’re in season, well the box filleth over. If you have ever had a fig tree, you know what I mean. Fig trees rain figs. (Oddly they rain leaves too. When it comes time, one day you have leaves on the tree, the next day, none. They all drop at once.)

My parents have a green fig tree, Hank has a Mission fig tree, so we are doubly blessed. Personally I prefer the mission figs; the flavor is more intense.

Hank brought over some of his figs, with which we made a fig galette, and with which we made this awesome caramelized onion, balsamic, rosemary, fig accompaniment to pork tenderloin. I liked the fig onions so much I made them again today for lunch and ate them all, with a few slices of leftover tenderloin. Yum!

Pork Tenderloin with Figs and Onions

Pork Tenderloin with Figs and Onions Recipe

  • Yield: Serves 4-6


  • 2 pork tenderloins, about a pound each
  • Salt
  • 4 Tbsp butter
  • 1 white or yellow onion
  • 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons fresh rosemary, minced
  • 8-10 mission (dark) figs, quartered
  • 2 Tbsp chopped parsley
  • 1-2 teaspoons lemon juice
  • Black pepper


1 Salt the pork tenderloins well and set them out at room temperature for 15-20 minutes. Heat the oven to 300°F.

2 Slice the onion into strips lengthwise (from the top to the root end). Cutting the onion this way helps keep the pieces hold their shape. (See How to caramelize onions for a visual).

3 Heat 3 tablespoons of the butter in a sauté pan over medium-high heat. Pat the tenderloins dry with paper towels. Place the tenderloins in the pan and sear on all sides, until nicely browned. Remove the tenderloins to an oven-proof pan, and place in the oven at 300°F. Cook for 15-20 minutes, until an instant read thermometer inserted into the center of the tenderloins reaches 140°F. Then remove from oven and let rest.

pork-tenderloin-figs-1.jpg pork-tenderloin-figs-2.jpg

4 While the tenderloins are roasting, add the onions to the sauté pan along with the other tablespoon of butter. Sprinkle with salt. Toss to combine and sauté for 3-4 minutes. Add the sugar and balsamic vinegar, and toss to combine again. Reduce the heat to medium-low and cook for 15 minutes.

5 Once the onions have softened and browned, add the rosemary and figs. Increase the heat to medium-high and stir to combine. Sauté 2 minutes, stirring often.

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6 Remove from the heat. Mix in the parsley and lemon juice. Add salt and pepper to taste.

Slice the pork tenderloins into 1/4-inch thick slices and serve alongside the onions and figs.

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Showing 4 of 20 Comments

  • SPB

    Great sounding recipe, but you’re going to have a very cold pork tenderloin. May I suggest searing the tenderloin, then holding it till the fig/onion mix is made, the putting the tenderloin in a 450 deg. oven, where it will cook more quickly. You could then let it sit for a few minutes while you re-warm the fig/onion.

    You could do it that way. A lower degree oven will be more easy to keep from over cooking the tenderloins. We had no problem with the pork being cold. It was done resting just about the same time that the figs were done cooking. ~Elise

  • Julie (Bananas for Bourbon)

    I made something very similar to this using the Stonewall Kitchen vidalia onion fig sauce. I used it to glaze grilled pork loin, and served it with caramelized onions over polenta. Delicious flavor combination!

  • Libby

    Hello! I made figs and onions to go with roasted chicken tonight. I made one change: instead of adding sugar at the beginning to help caramelize the onions, I added a couple of mashed overripe figs. After the onions were nicely cooked, I added the rest of the figs and finished as directed. The resulting mixture was a little more goopy than yours, but it tasted amazing. It went really well with roasted chicken, too. Thanks for the great recipe!

  • Susan

    I had to come back to tell you how much we enjoyed this dish for dinner tonight. The figs and caramelized onions are a natural together…and with pork, supreme. It was so, so good. Now I see why you whipped up a batch to have for lunch! It’d be good with your Anna Dama bread along with some soft cheese, too! Will definately be making this again. Thanks, Elise.

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